This unusual raita is a perfect melody of sweet, sour and spicy flavors.
As the summer sun scorches down, nothing refreshes quite like a bowl of chilled raita. And if you’re looking to break free from the usual cucumber or boondi varieties, this Mango-Coconut Raita is a revelation. With a blend of tropical sweetness, earthy spice, and a fiery tempering that brings it all together, this raita is a true celebration of flavors.
Whether served alongside a simple dal-chawal or paired with spicy kebabs and biryanis, this raita is versatile, vibrant, and irresistibly delicious. The creamy yogurt is enriched with mangoes and coconut, making every bite a burst of sweet, tangy, and savory notes—finished with an aromatic tarka (tempering) of mustard seeds, red chilies, and curry leaves. This is more than just a side dish; it’s a star on your summer table.
Mango Coconut Raita
Ingredients
Method
- Peel and roughly dice the mango. Add it to a blender along with the shredded coconut, all the spices and about 1/4 cup of water to ease blending. Blend until a smooth paste is formed.
- In a bowl add the yogurt and the prepared mango mixture. Mix to combine.
- To prepare the tarka, heat the oil in a pan. Once hot, add the red button chilies, cumin seeds and mustard seeds. Fry until the seeds start to crackle, then add the curry leaves and fry for a few seconds. Immediately pour the tarka over the raita.
- Serve along your favorite meal.